BUTTER CHICKEN (MURGH MAKHANI)

Prep Time: 15 min, Cook Time: 30 min + Marinade Time
Total Time: 45 min
Servings: 4

INGREDIENTS

For the Chicken Marinade
900 g boneless chicken breasts, cubed
1 tbsp A Spice Affair’s Butter Chicken Seasoning
1 tbsp lime juice
1 cup greek yogurt

For the Butter Chicken Sauce
¾ tbsp olive oil
½ cup butter
1 onion, chopped
2 garlic cloves, minced
2 tomatoes, diced
5 tbsp A Spice Affair’s Butter Chicken Seasoning
⅓ cup water
1 cup cooking cream
2 tbsp tomato paste
1 tbsp maple syrup (or sugar)
Salt, to taste

For Garnish (optional)
A few cilantro leaves

PREPARATION

1. In a bowl, mix marinade ingredients together. Add the chicken and toss until evenly coated. Place in fridge for 30 minutes or overnight.
2. In a large skillet over medium heat, add in olive oil and butter.
3. Sauté the onion until translucent, then add the garlic and cook until onions are slightly browned. Add in the tomatoes and cook for another 8 minutes.
4. Add the chicken with marinade and 5 tablespoons Butter Chicken Seasoning. Cook for about 5 minutes, stirring regularly, enough so that the chicken does not stick, and the spices don’t burn. Add 1/3 cup water, bring to a boil and let simmer on low heat for 30 minutes.
5. Add the cooking cream and tomato paste, mix well and let simmer for another 10-15 minutes. 
6. Add the maple syrup and adjust the salt to your taste.
7. Serve with basmati rice and naan bread.

A charming voyage to India!